Journal of Food Science

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Table of contents

453
Characteristics of 95% lean beef German sausages varying in phosphate and added water
Frederick, T.L. / Miller, M.F. / Tinney, K.S. et al. | 1994
453
Basic Research, Applied Science & Engineering
| 1994
456
Assessment of sensory quality of meat sausages using near infrared spectroscopy
Ellekjaer, M.R. / Isaksson, T. / Solheim, R. | 1994
465
Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties
Hague, M. A. / Warren, K. E. / Hunt, M. C. et al. | 1994
465
Endpoint temperature, internal cooked color,e and expressible juice color relationships in ground beef patties
Hague, M.A. / Warren, K.E. / Hunt, M.C. et al. | 1994
471
Restructuring veal steaks with salt-phosphate and sodium alginate-calcium lactate
Rahario, S. / Dexter, D.R. / Worfel, R.C. et al. | 1994
474
Microstructure of frankfurters extended with wheat germ proteins
Gnanasambandam, R. / Zayas, J.F. | 1994
478
Conditions for extraction and concentration of beef fat volatiles with supercritical carbon dioxide
Merkle, J.A. / Larick, D.K. | 1994
484
Konjac flour gel as fat substitute in low-fat prerigor fresh pork sausages
Osburn, W.N. / Keeton, J.T. | 1994
490
Time-temperature indicator using phospholipid-phospholipase system and application to storage of frozen pork
Yoon, S.H. / Lee, C.H. / Kim, D.Y. et al. | 1994
494
Sensitive catalase test for end-point temperature of heated chicken meat
Ang, C.Y.W. / Liu, F. / Townsend, W.E. et al. | 1994
498
Listeria monocytogenes inhibition in retrigerated vacuum packaged turkey bologna by chemical additives
Wederquist, H.J. / Sofos, J.N. / Schmidt, G.R. | 1994
498
Listeria monocytogenes inhibition in refrigerated vacuum packaged turkey bologna by chemical additives
Wederquist, H. J. / Sofos, J. N. / Schmidt, G. R. | 1994
501
Manitoba whitefish (Coregonus clupeaformis) potentials for fabrication of texturized seafood analogs
Ismond, M.A.H. / Tonogai, J.R. | 1994
504
Substrate specificity of mackerel flesh lipopolygenase
Harris, P. / Tall, J. | 1994
507
Grade classification of canned pink salmon with static headspace volatile patterns
Girard, B. / Nakai, S. | 1994
513
Gram negative bacteria inhibition by lactic acid culture and food preservatives on catfish fillets during refrigerated storage
Kim, C.R. / Hearnsberger, J.O. | 1994
517
Copper chelation assay for histamine in tuna
Bateman Jr, R.C. / Eldrige, D.B. / Wade, S. et al. | 1994
519
Oxygen-sensor-based simple assay of histamine in fish using purified amine oxidase
Ohashi, M. / Nomura, F. / Suzuki, M. et al. | 1994
523
Gelation of surimi by high hydrostatic pressure
Chung, Y.C. / Gebrehiwot, A. / Farkas, D.F. et al. | 1994
525
Functional protein additives in surimi gels
Park, J.W. | 1994
528
Reverse-phase HPLC analysis of cheese samples aged by a fast-ripening process
Furtula, V. / Nakai, S. / Amantea, G.F. et al. | 1994
533
Reverse-phase HPLC analysis of reference Cheddar cheese samples for assessing accelerated cheese ripening
Furtula, V. / Nakai, S. / Amantea, G.F. et al. | 1994
539
Analysis of textural changes in hard cheese during mastication by progressive profiling
Jack, F.R. / Piggott, J.R. / Paterson, A. | 1994
544
Phosphopeptides from Comte cheese: Nature and origin
Roudot-Algaron, F. / LeBars, D. / Kerhoas, L. et al. | 1994
548
Caseinate at low temperatures: Calcium use in b-casein extraction by microfiltration
Famelart, M.H. / Surel, O. | 1994
548
Caseinate at low temperatures: Calcium use in �-casein extraction by microfiltration
Famelart, M. H. / Surel, O. | 1994
554
Proteose peptones and physical factors affect foaming properties of whey protein isolate
Zhu, H. / Damodaran, S. | 1994
561
Oxidative stability and sensory quality of stored eggs from hens fed 15% menhaden oil
Marshall, A.C. / Sams, A.R. / Elswyk, M.E.Van | 1994
564
Enzymatic browning in apple pulps
Lozano, J.E. / Drudis-Biscarri, R. / Ibarz-Ribas, A. | 1994
568
Edible coating effects on storage life and quality of tomatoes
Park, H.J. / Chinnan, M.S. / Shewfelt, R.L. | 1994
571
Non-invasive determination of freezing effects in blueberry fruit tissue by magnetic resonance imaging
Gamble, G.R. | 1994
574
Activity of softening enzymes during cherry maturation
Barret, D.M. / Gonzalez, C. | 1994
578
Molecular mass and solubility changes in pectins during storage of satsuma mandarin fruits (Citrus unshiu Marc.)
Naohara, J. / Manabe, M. | 1994
581
Superoxide dismutase activities in senescing apple fruit (Malus domestica Borkh.)
Du, Z. / Bramlage, W.J. | 1994
585
Purification and characterization of an endoprotease from melon fruit
Noda, K. / Koyanagi, M. / Kamiya, C. | 1994
588
Production of anthocyanin from strawberry cell suspension cultures: Effects of sugar and nitrogen
Mori, T. / Sakurai, M. / Shigeta, J. | 1994
594
Heat induced gelation of pea (Pisum sativum) mixed globulins, vicilin and legumin
Bora, P.S. / Brekke, C.J. / Powers, J.R. | 1994
597
Membrane lipid metabolism, cell permeability, and ultrastructural changes in lightly processed carrots
Picchioni, G.A. / Watada, A.E. / Roy, S. et al. | 1994
602
Cultivar-location and processing methods affect yield and quality of sunflower pectin
Chang, K.C. / Dhurandhar, N. / You, X. et al. | 1994
606
Surface properties and emulsification behavior of denatured soy proteins
Nir, I. / Feildman, Y. / Aserin, A. et al. | 1994
611
Rapid rehydration methods for dried beans
Ogwal, M.O. / Davis, D.R. | 1994
613
Microwave heating affects composition and oxidative stability of sesame (Sesamum indicum) oil
Yoshida, H. / Kajimoto, G. | 1994
617
Fracture intensity distributions during compression of puffed corn meal extrudates: Method for quantifying fracturability
Barrett, A.H. / Rosenberg, S. / Ross, E.W. | 1994
621
Kinetics of acid hydrolysis of defatted peanut flour
Wattanapat, R. / Nakayama, T. / Beuchat, L.R. et al. | 1994
626
Mathematical model for formation rate and collapse of foams from enzyme modified wheat flours
Bombara, N. / Pilosof, A.M.R. / Anon, M.C. | 1994
629
Microbial sour doughs influence acidification properties and breadmaking potential of wheat dough
Esteve, C.C. / Barber, C.B.De / Martinez-Anaya, M.A. | 1994
634
Physicochemical properties of field pea, pinto and navy bean starches
Gujska, E. / D-Reinhard, W. / Khan, K. | 1994
637
Reversible molecular rearrangement of slightly acid-treated starches
Takahashi, K. / Hattori, M. / Wada, K. | 1994
641
Volume expansion during hot air puffing of a fat-free starch-based snack
Guraya, H.S. / Toledo, R.T. | 1994
644
Potato starch paste behavior as related to some physical-chemical properties
Wiesenborn, D.P. / Orr, P.H. / Casper, H.H. et al. | 1994
649
Phenolics in aqueous potato peel extract: Extraction, identification and degradation
Rodriguez De Sotillo, D. / Hadley, M. / Holm, E.T. | 1994
652
Melting characteristics and hardness of milkfat blend sucrose polyesters
Drake, M.A. / Boutte, T.T. / Younce, F.L. et al. | 1994
655
Sucrose polyester content in foods by a colorimetric method
Drake, M.A. / Nagel, C.W. / Swanson, B.G. | 1994
657
Antimicrobial effect of pressurized carbon dioxide on Listeria monocytogenes
Lin, H.-M. / Cao, N. / Chen, L.-F. | 1994
660
Bioproduction of perillyl alcohol and related monoterpenes by isolates of Bacillus stearothermophilus
Chang, H.C. / Oriel, P. | 1994
663
Quantification of factors which influence nisin's inhibition of Clostridium botulinum 56A in a model food system
Rogers, A.M. / Montville, T.J. | 1994
669
Freeze-cracking in foods as affected by pyysical properties
Kim, N.-K. / Hung, Y.-C. | 1994
675
Convective heat transfer at particle-liquid interface in continuous tube flow at elevated fluid temperatures
Balasubramaniam, V.M. / Sastry, S.K. | 1994
682
Flavor modification by sodium chloride and monosodium glutamate
Kemp, S.E. / Beauchamp, G.K. | 1994
687
IFT Professional membership Information
| 1994
688
IFIS-International Food Information Service
| 1994
UMI Article Clearinghouse Information
| 1994
UMI Microform Information
| 1994
Page Charge Statement
| 1994
JFS Masthead-Staff & Publication Information
| 1994
Erratum Notice
| 1994
Author Index, Vol. 59, No. 3
| 1994